Vines planted between 2000 and 2004
50% Mataro 25% Shiraz 25% Grenache
Open fermented as separate parcels and blended post barrel maturation.
Selective machine harvested
Transferred direct to open fermenter. 7 day cold soak and 5-7 day fermentation with cultured yeast acclimatised and added at the end of cold soak. Pumped over twice daily and fermented between 22 and 28 degrees C. Slotted screen bag pressed to tank. Racked off gross lees to barrel after a few days settling for malolactic fermentation. Approximately 40% new French oak (mostly 500-600L puncheons) for around 2 years. Balance being 2nd and 3rd fill French oak.
James Halliday – 94 points, The Real Review 95 Points, James Suckling – 93 points
